Cookbook:Thai Grilled Chicken I

This marinade is also great as a sauce for beef stir-fry, a marinade for pork chops, or just a dipping sauce.

Ingredients

 * 2 Thai bird chiles, stemmed
 * ¼ cup (60 ml) soy sauce
 * 1 tbsp (15 ml) fish sauce
 * 1 tsp (5 ml) Thai chile paste (Sriracha recommended)
 * 2 tbsp (30 ml) minced garlic
 * 2 tbsp (30 ml) minced ginger
 * 2 tbsp (30 ml) rice wine vinegar
 * 4 ea. (24 ounces / 680 g) boneless skinless chicken breasts
 * A flame-resistant towel tied into a roll with twine and soaked in oil

Procedure

 * 1) In a blender, purée the chiles, chile paste, sauces, garlic, ginger, and vinegar until smooth. Pour into a gallon-size zip-top bag and add chicken breasts. Refrigerate for at least 1 hour.
 * 2) Heat a grill to medium heat. Quickly swab the grill with the towel and add chicken breasts. Cook 4–6 minutes per side or until internal temperature reaches 165°F (75 °C).
 * 3) Remove to a plate and let rest 5 minutes. Serve warm.